Cauliflower Bisque

Cauliflower Bisque

Loosen your belts, everyone; it’s time to get cooking for that big turkey meal! I hear a few groans out there, but can it ever be too early to start preparing for Thanksgiving? I vote no, especially if I want to enjoy the holiday with my guests rather than holed up in the kitchen. Everyone has their favorite tried and true Thanksgiving dishes (myself included), but here’s an idea to shake up your traditional offerings this year: why not begin the meal with a bowl of soup? 

This Cauliflower Bisque with a curry-infused oil is a perfect starter for any feast. It has a wonderfully light consistency (no cream here!) that won’t weigh you down for the main event. A small dose of curry-infused oil adds just the right amount of liveliness to the cauliflower and onion flavors without overpowering the soup. Starting your meal with this soup is also a great way to sneak in a few more veggies before diving in to rest of your carb- and protein-heavy fare. 

This soup can easily be prepared weeks ahead of time, popped in the freezer and pulled out when the big day arrives. The curry-infused oil can also be made a few days in advance and stored in the refrigerator until ready to use. Love recipes that make entertaining easier!

How does your family kick off your Thanksgiving Day feast? Share with us… 

Cauliflower Bisque

Cauliflower Bisque
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 as a starter
Ingredients
Bisque:
  • 3 tablespoons extra virgin olive oil
  • 1½ cups sliced onion (about 1 medium)
  • 1 head cauliflower (about 1¾ pounds), broken into florets
  • 4½ cups water, divided
  • Kosher salt
Curry-Infused Oil:
  • ½ cup extra virgin olive oil
  • 1 tablespoon curry powder
Instructions
Bisque:
  1. Heat oil in a dutch oven over low heat. Gently saute onions for about 15 minutes. They should be soft and translucent but not brown.
  2. Add cauliflower and ½ cup water to pan. Cover the pan, raise the heat to medium low and steam the veggies for 15-20 minutes or until cauliflower is fork-tender. Remove lid, add remaining 4 cups water and cook for another 20 minutes uncovered.
  3. Puree soup in the pan with an immersion blender or in batches using a blender. The soup should be very smooth. Stir in 1 teaspoon salt and add more to taste. (I used around 1½ teaspoons.) Allow to thicken for 20 minutes.
  4. Serve immediately with curry-infused oil or allow to cool and store in fridge or freezer until ready to serve.
Curry-Infused Oil:
  1. Stir together oil and curry powder in a small pan. Warm over medium-low heat until temperature reaches 150 degrees. Remove from heat and allow curry to infuse oil for a minimum of 1 hour or up to 24 hours in the fridge. Strain by pouring oil through a coffee filter or doubled-up cheesecloth. Store oil in fridge until ready to use.

Comments

  1. says

    I made your parmesan roasted cauliflower last night. Since I had leftovers, I thought- lets try this soup for lunch!! I did not have any curry, so I used Cayenne pepper to season.
    It was Delicious!! :)

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